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Blueberry Pie

Main photograph of prepared recipe.

This very fresh-blueberry-tasting pie uses an unusual technique to bring the filling to just the right texture, without the cornstarchy taste or feel of other blueberry pies.

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Difficulty Level



Needed Items


  • 20 minutes prep
    40 minutes baking time
    Total time (with making the crust) 1 hr 10 minutes


  • Pie crust for 9" two-crust pie (see link in notes below)
    4 cups fresh or frozen blueberries (2 pints)
    3/4 cup sugar
    3 Tbsp water
    1 tsp lemon rind, grated (too little lemon is better than too much lemon)
    1/2 tsp cinnamon
    2 Tbsp butter
    2 Tbsp sugar for top of pie, or Sparkle Sugar
    1 egg and a pinch of salt, if you want to eggwash the top of the pie (Optional)

Number of Servings

  • 8


  • 9" pie pan
    2 quart sauce pan
    Large bowl
    Silicone spoon or spatula
    Zester for grating lemon peel
    Rolling pin, bowl, & parchment paper/wax paper/plastic wrap for making pie crust


  • Make a crust for a 2 crust pie (see link in notes below)

Additional Notes

Here’s the pie crust recipe.

And BTW, if you want your lemon flavor to be subtle, rather than idenfiable, only use about 1/2 tsp, or replace the zest with 2 Tbsp lemon juice.

One thought on "Blueberry Pie"

  1. I really like your show and your recipes are really good! I just started listening recently since Horatio at work brought it up. I cook along with your podcast and it’s nice to have some company in the kitchen for once. Keep up the good work!

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